This is an old blog, resurrected. It used to be "Daily ramblings on what it's like working in a commercial kitchen, as seen through the eyes of a thirty-something well-rounded, somewhat well-read apprenticing Chef after leaving a career in the insurance industry." Over time I must have mellowed a bit and no longer rant as much, therefore this is slowly becoming a blog on "What's Jen having for dinner?" complete with step by step instructions and un-photoshopped, amateur photos.

Monday, July 18, 2011

"Pommes Nature"

Don't let the name intimidate you. "Pommes Nature" simply means potatoes cooked without much fuss, doing very little to alter their natural taste. That means you're not seasoning heavily, you're not adding sour cream, or milk, or 35% heavy cream. You're simply boiling them and sauteeing with some butter and parsley at the end.

I grew up with "nature" potatoes. I didn't think my mother was a very sophisticated cook. She's a good cook, my mother, but very much meat and potatoes. So imagine my surprise when once day in cooking school there was a recipe for these "pommes nature!" I was gushing with the pleasure of having the secret, inside scoop on these potatoes when none of my peers had heard of them.

It's child-play simple. It really is. Here's what you will need, aside from a pot in which to boil them and a sautee pan:

2 large Yukon Gold potatoes, or 4 smallish red skinned potatoes

1 tablespoon of butter

flat-leaf parsley, 6-8 leaves, chopped

1. Dice your potatoes and put them in a pot with enough cold, salted water to cover them.

2. Bring to a boil over medium-high heat and boil until soft. Do not overcook. If you do, they'll fall apart on you when you sautee. To test for doneness, prick a potato with the tip of a sharp knife. If it goes in easily, bob's your uncle.

3. Drain them and allow them to dry in the strainer/colander.

4. Over medium-high heat add the butter and heat it. When the foam subsides, add potatoes and the chopped parsley and give them a quick toss. Cook for another minute, season to taste and serve.

You can save the pan and sautee some sliced zucchini in it, maybe some chicken, and this is what you get. (Sorry to break it to you but chefs don't cook fancy all the time. They cook tasty!)

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About Me

Former Insurance Adjuster, Account Manager and Mathematician, I found the balls to quit the corporate world and follow cooking passion.
I'm currently finishing my cook apprenticeship and have worked in kitchens since willingly leaving my career as insurance adjuster in 2008.
When I'm not in the kitchen I read (mostly fiction) and travel as much as my cook budget allows. I am addicted to Starbucks specialty coffees.